Sunday, November 29, 2009
Becky: Iron Chef Blogger Challenge Cranberries
Coconut and Cranberry Cookies
1 cup butter, softened
scant 3/4 cup superfine sugar
1 egg yolk, lightly beaten
2 tsp. vanilla extract
2 1/2 cups all-purpose flour
1/2 cup unsweetened coconut
1/2 cup dried cranberries
1. Preheat the oven to 375F/190C. Line 2 cookie sheets with baking parchment.
2. Put the butter and sugar into a bowl and mix well with a wooden spoon, then beat in the egg yolk and vanilla extract. Sift together the flour and a pinch of salt into the mixture, add the coconut and cranberries, and stir until thoroughly combined. Scoop up tablespoons of the dough and place in mounds on the prepared cookie sheets spaced well apart.
3. Bake for 12-15 minutes, until golden brown. Let cool on the cookie sheets for 5-10 minutes, then using a metal spatula, carefully transfer to wire racks to cool completely.
I got this recipe from my sister-in-laws cookie cookbook, 1 Dough, 100 Cookies by Linda Doeser. Originally I was going to make cranberry and orange muffins, but after taking off to my in-laws house for Thanksgiving in a hurry, I realized halfway up that I forgot to take the orange peel that I bought with me, along with my recipe. Rather than turn around, my sister-in-law let me use her cookbook and I thought that these cranberry coconut cookies looked delicious so I decided to give them a try.
The only thing I changed about this recipe was the coconut. Instead of the unsweetened coconut I used sweetened because that was all I could find. I'm sure the cookies tasted a little more sweet than they were supposed to, but the cookies still came out absolutely delicious. Even my husband, who does not like cranberries, liked the cookies, along with the rest of his family. They were absolutely addicting too. You definitely could not eat just one. Let me tell you though, after eating these cookies, I will definitely be working out tonight! Definitely not the healthiest cookie seeing as though they required 2 whole sticks of butter!